“The Paw of the Lion” Baja Mano de Leon Scallops

By dyannucci

brian marlacky san diego

Ingredients

• 12 each Scallops – Large and Cleaned
• 2 Heads Corn – of the cobb
• 4 Strips Bacon – Large Dice
• 1 Head Cauliflower – chopped
• 1 Head Italian Parlsey
• 1 Stick Butter
• 2 Sticks Thyme – Picked
• 8 Cloves Garlic
• 1 Each Lemon – Juice and Zest
• 1/2 Cup Cream
• 1 Spoon Canola Oil
• Salt and Pepper
• spice with jalepeno if desired

Preparation

Step 1

Cauliflower Puree: In a medium sauté pan over high heat add the cauliflower and enough water to cover. Season the water with salt! Boil until the cauliflower is fork tender. Strain and blend with ½ the butter and enough of the cream to make smooth. Season with salt…

The Scallops: In two medium sauté pans over high heat add the oil and the seasoned scallops. Sear long enough to get some great color – when you turn them over add the butter to the sauté pan – cook until the butter browns… now add the garlic bacon and after a few minutes the corn/thyme. Remove the Scallops and place on top of the cauliflower puree. Finish cooking the corn/bacon relish. Finish it with the lemon juice and lemon zest. Garnish with the parsley salad!

Add some Jalapeno for some extra hot love